In a large heavy pot (needs a lid with this), heat the oil. I only use Le Creuset cookware due to the durability and heaviness of the pan.
That caramel brown color is gorgeous, isn’t it? And that is what you want all over the roast.
Once the roast is all seared nicely brown, lift out the roast for a moment and place the garlic and onions on the bottom of the pan with all those beautiful bits of flavor. Place the roast back on top of the garlic and onions.
Add the wine and cover the pan with a lid. Bring this to a simmering heat (you’ll hear a soft bubbling sound) and adjust the heat lower to the lowest heat possible so the cooking will stay at a low simmer while covered. The web-site states that you can also bake this in a 225 degree oven in an oven proof pan.
Cook for 3 1/2 hours. Your house will smell DIVINE!
And as I ALWAYS RECOMMEND – - – Pour yourself a nice glass of vino to enjoy while cooking!
While enjoying that nice glass of red, set out the remaining ingredients and cut up the carrots and potatoes (don’t cut the potatoes up until right before setting them in the pot, or they will discolor).
After the 3 1/2 hours of the roast simmering, add the vegetables and cook on low for another 45 minutes or until the potatoes pierce easily with a fork.
At this point, I also sprinkle on more spices so that the vegetable flavors are enhanced.
Here is the luscious, delectable final result. . . enjoy!
original recipe source: http://www.simplyrecipes.com